Seared Scallops With A Portobello Truffle Emuslion, Caviar and Microgreens | Emerils.com

Ingredients

• FOR THE EMULSION:
• 2 teaspoons olive oil
• 2 tablespoons chopped shallots
• 1/2 teaspoon chopped garlic
• 1/2 cup chopped portobello mushrooms
• 1/4 chopped tomatoes, peeled and seeded
• 1/4 cup chicken stock
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt
• Freshly ground white pepper
• 3/4 cup grapeseed oil
• 1/4 cup truffle oil
• FOR THE SCALLOPS:
• 24 large (dry) sea scallops, cleaned
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 ounce Cajun Caviar or your favorite caviar
• 1/2 cup microgreens